Seafood Pasta with Crawfish Crab and Shrimp
Prep Time: 15 minutesCook Time: 25 minutesTotal Time: 40 minutesServings: 6Course: Main CourseCuisine: American, Cajun-InspiredIngredients12 oz fettuccine or linguine1 lb large shrimp, peeled and deveined8 oz crawfish tails8 oz lump crab meat1 tablespoon olive oil3 tablespoons unsalted butter, divided4 garlic cloves, minced2 cups heavy cream1 cup freshly grated Parmesan cheese1–2 teaspoons Cajun seasoning1 teaspoon paprika½ teaspoon onion powder½ teaspoon black pepperSalt to taste½–1 cup reserved pasta water2 tablespoons fresh parsley, choppedJuice of ½ lemonInstructionsCook the pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1 cup of pasta water, then drain.Season the shrimp: Toss the shrimp with Cajun seasoning, paprika, and black pepper.Cook the shrimp: Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook until opaque and cooked through. Remove from the skillet and set aside.Sauté the garlic: Add the remaining butter to the same skillet. Stir in the minced garlic and cook briefly until fragrant.Make the cream sauce: Pour in the heavy cream and add the onion powder. Bring to a gentle simmer, then gradually stir in the Parmesan until the sauce is creamy and smooth.Add the seafood: Stir in the crawfish tails, then gently fold in the crab meat. Cook just until warmed through.Combine: Add the cooked pasta to the skillet and toss until completely coated in the creamy sauce.Finish the dish: Return the shrimp to the skillet. If the sauce is too thick, add reserved pasta water a little at a time until you reach your preferred consistency.Serve: Stir in the lemon juice, taste and adjust the seasoning, then garnish with fresh parsley. Serve immediately.Recipe NotesAdd cayenne pepper or red pepper flakes for extra heat.Avoid overcooking the shrimp so they stay tender and juicy.Freshly grated Parmesan melts more smoothly into the cream sauce.You can substitute lobster or scallops for some of the seafood.Add spinach, mushrooms, or bell peppers for extra vegetables.If the sauce becomes too thick, loosen it with a small amount of reserved pasta water.